Omelettes are perfect any time of day and a smart way to use leftovers. We had green chilies and portobello mushrooms, so we just needed a protein and cheese to finish a flavorful, low-carb breakfast. We chose shrimp for a light, slightly sweet seafood note that pairs surprisingly well with chilies and Monterey Jack. The result: a Shrimp and Green Chili Omelette that’s tasty and Keto-friendly.
Cooking Tips
There are many approaches to cooking an omelette. Some prefer low and slow for a soft, scramble-like texture. Others heat the pan hot and finish quickly for a classic French-style fold. Still others cook everything together in the skillet and finish in the oven like a frittata. We like to sauté fillings separately on medium heat, then add them to gently cooked eggs. For this omelette we folded the eggs over the filling and covered the pan briefly so the cheese melted evenly.
Another common question is when to add fillings. You can pour eggs over partially cooked fillings, add fillings to eggs as they begin to set, or cook fillings separately and combine at the end. Cheese can be added before folding and then covered to melt, or you can finish under a broiler for a browned top. Our method keeps the ingredients distinct and lets each flavor shine.
Important tip: do not overcook the shrimp. They cook quickly and will continue cooking once added to the omelette and when you fold it. We prefer to avoid mayonnaise-based fillings so the components remain bright and separate — but feel free to experiment.
Naming Your Omelette
Restaurants use creative names for omelettes—Denver, Western, Farmer’s, French, Ham and Cheese—because the filling defines the character. Your omelette name can be as simple or imaginative as you like. This one’s aptly called Shrimp and Green Chili Omelette, thanks to the main ingredients and its Southwestern influence.
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Shrimp and Green Chile Omelette – A Low Carb Breakfast with a Southwestern Flair!
This Shrimp and Green Chili Omelette brings Southwestern flavors to a classic egg dish. We like to serve it with avocado slices, a drizzle of Mexican crema, chopped cilantro, and a dash of hot sauce for extra heat. The pre-cooked chilies and tender shrimp make a delightful pairing that keeps the omelette lively and satisfying.
Shrimp and Green Chili Omelette
Low Carb Shrimp and Green Chili Omelette is a tasty breakfast, lunch, or dinner with a Southwestern flair. The shrimp and green chilies make a delicious combination.
Cuisine: Mexican
Difficulty: Easy
1
15 minutes
10 minutes
769 kcal
8.4 g
25 minutes
Ingredients
- 2 tablespoons butter
- 3 eggs, beaten
- 3 ounces green chilies, chopped
- 3 ounces shrimp (13–15 count)
- 2 ounces mushrooms, sliced
- 2 cloves garlic, chopped
- 2 ounces shallots, sliced
- 3 ounces Monterey Jack, grated
- Sea salt to taste
- Black pepper to taste
- Cholula sauce to taste
Instructions
- Melt 1 tablespoon butter in a small skillet over medium heat. Sauté mushrooms, shallots, and garlic for about 3 minutes until softened.
- Melt the remaining tablespoon of butter in a non-stick omelette pan over medium heat. Add beaten eggs and cook until slightly set, about 5 minutes.
- Add shrimp to the mushroom and shallot mixture and cook about 2 minutes, taking care not to overcook the shrimp.
- Add the cooked filling to one side of the omelette, top with green chilies, Cholula, salt, and pepper. Sprinkle with Monterey Jack, fold the omelette, and cover the skillet for 2 minutes to melt the cheese and heat the chilies.
- Garnish with avocado slices, drizzle with Mexican crema, sprinkle chopped cilantro, and serve hot.
Chef’s Notes
- Green chilies are usually pre-cooked, so add them near the end to warm through. Keep extra hot sauce on the table for those who like more heat.
Nutrition Facts
- Calories: 769 kcal
- Fat: 61.3 g
- Carbohydrates: 10.9 g
- Protein: 41.3 g
- Net Carbs: 8.4 g
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